Roast Turkey Breast with Spinach-Blue Cheese Stuffing

YIELD Makes 14 servings
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INGREDIENTS

1	frozen whole boneless turkey breast, thawed (3-1/2 to 4 pounds)
1	package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2	ounces blue cheese or feta cheese
2	ounces reduced-fat cream cheese
1/2	cup finely chopped green onions
1‑1/2	tablespoons Dijon mustard
1‑1/2	tablespoons dried basil
2	teaspoons dried oregano
Black pepper and paprika

PREPARATION:

Preheat oven to 350°F. Coat roasting pan and rack with nonstick cooking spray.
Unroll turkey breast; rinse and pat dry. Place turkey between 2 sheets of plastic wrap or waxed paper. Pound turkey to 1-inch thickness using flat side of meat mallet or rolling pin. Remove and discard skin from one half of turkey breast; turn meat over so skin side (on other half) faces down.
Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well. Spread evenly over turkey breast. Roll up turkey so skin is on top. Tie closed with kitchen string.
Carefully place turkey breast on rack; sprinkle with pepper and paprika. Roast 1-1/2 hours or until no longer pink in center of breast. Remove from oven; let stand 10 minutes before removing skin and slicing into 14 (1/4-inch-thick) slices.

This recipe appears in: Turkey

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Meat

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